1 - 10 of 20 for dolma

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Mix the meat, rice, onions, parsley, basil, mint, salt and pepper together in a bowl. Take the zucchini and cut in half crosswise and hollow out. ...

2. DOLMAS
Rinse grape leaves well in clear water. In a bowl mix the rice, onion, parsley, mint and the egg (slightly beaten). Salt and pepper to taste. Add the ...

Mix all the ... commonly used for dolma are tomatoes, green ... vegetables with mixture. Cover with tomato sauce and cook in oven at 325 degrees until done.

Rinse canned grape leaves well; cut off stems about 1/4 inch vein. Roll 1 1/2 tablespoons of meat mixture in each leaf folding sides in as you roll. ...

Pour oil into ... leaves to prevent Dolmas from burning. Put ... plate. Cook on low 1 hour. Cool in pot. Chill. Serve as appetizer, salad or cold entree.

Scoop centers of zucchini (an apple corer or grapefruit spoon works well). Chop up the centers and spread on bottom of baking dish. Sprinkle with ...

Don't use the ... expansion. Arrange the Dolma in a 4 ... sit 5 minutes and serve while warm. Juice can be used as a gravy and use when reheating Dolma.

In bowl, mix hamburger, rice, seasonings and inside of tomatoes (cut up). Put hamburger mixture into hollowed out vegetables to fill. Cook in a large ...

Wash all the vegetables. Scoop out the center of the green pepper. Cut the eggplant and the squash in half and scoop out the centers. Do the same to ...

Stuffing directions: Cook ... boiling water over Dolma until visible but ... evaporates, add a little boiled water when you are pouring over ketchup mixture.

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